Beef strips with vegetables are a simple and quick second course, ideal for those looking for convenient but well-crafted cuisine. The success of this recipe mainly depends on the cooking technique: short times, well-controlled heat, and ingredients added in the right order allow you to obtain tender meat and still pleasant vegetables to the bite.
For this type of preparation, wok pans are particularly suitable. In this recipe, we used Classe woks, which thanks to their shape and even heat distribution allow you to work at controlled temperature without the need for a lid. The wide bottom and high sides facilitate tossing the ingredients and allow you to cook meat and vegetables quickly, preventing them from releasing too much water.
The cooking takes just a few minutes, with effective browning and a clean final result. The result is a balanced dish, where the meat remains juicy and the vegetables retain color and texture, demonstrating how even a daily recipe can benefit from the use of the right equipment.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Beef Strips with Vegetables:
- 12 oz beef strips
- 1 bell pepper (large)
- 2 tbsps extra virgin olive oil
- 1/2 yellow onion
- to taste fine salt
- to taste black pepper (optional)
Tools for Beef Strips with Vegetables:
- 1 Wok
- 1 Knife
- 1 Tongs silicone
Steps for Preparing and Cooking Beef Strips with Vegetables:
Wash the bell pepper, remove the stem and internal seeds, then cut them into regular strips (we used half yellow pepper and half red to add more color to the preparation).
Peel the onion, cut it into thin slices, and then divide each slice into strips.
Check the beef strips and if they are too long, cut them in half, the optimal length is about 4 inches.Place the wok on medium heat and let it warm up (around 320/338°F), then add the oil and let it heat briefly.
Add the onion and cook for a few minutes.
Add the beef strips
Brown them quickly turning them once, then cook them for a few minutes until they are well sealed and still tender.
It is normal for the meat to release a small amount of liquid during cooking,
this happens because the meat fibers react to the heat.
By keeping the heat medium-high and the pan uncovered, the liquid evaporates quickly, allowing proper browning.
A slight moisture at the bottom is not a defect but is part of cooking in the wok and indicates that the ingredients are cooking naturally and under control.
Add the bell peppers and continue to toss everything while maintaining a lively fire. Continue cooking until the vegetables are slightly softened but still firm.
Salt and pepper (if desired) at the end of cooking. Turn off the gas and serve immediately.
Notes:
– Salt should be added only at the end of cooking because it tends to make both meat and vegetables release water.
If you salt at the beginning, the wok temperature drops, and the ingredients start to stew instead of browning.
By adding salt at the end, you maintain a dry cooking, tenderer meat, and more flavorful vegetables.
– In the wok, cooking takes place at high temperature and without a lid because the steam formed during cooking must be able to evaporate quickly.
If you used the lid, the steam would get trapped, and the vegetables or shrimp or meat would release water, making the bottom very watery.
– In the wok, cooking takes place at high temperature and without a lid because the steam formed during cooking must be able to evaporate quickly.
If you used the lid, the steam would get trapped, and the vegetables or shrimp or meat would release water, making the bottom very watery.
– In the wok, cooking takes place at high temperature and without a lid because the steam formed during cooking must be able to evaporate quickly.
If you used the lid, the steam would get trapped, and the vegetables or shrimp or meat would release water, making the bottom very watery.
FAQ (Questions and Answers)
Is it normal for the meat to release some liquid during cooking?
Yes, it is normal especially in the first few minutes, because the meat fibers react to the heat. Keeping the wok hot and without a lid allows the liquid to evaporate quickly.
What other vegetables can I use?
You can also use zucchini, carrots, broccoli in strips, or green beans, always cut regularly to ensure even cooking.
Can I change the type of meat?
Yes, you can use veal, chicken, or turkey, keeping the strips cut and a quick cooking method.
Can I use a pan if I don’t have a wok?
Yes, the recipe can also be made in a large non-stick pan, always without a lid and with the pan hot from the start of preparation.
